Jambalaya
Jambalaya
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  • Comfort food
préparation
25minutes
cuisson
45minutes
servings
8
type of dish
Main course
préparation
25minutes
cuisson
45minutes
servings
8
type of dish
Main course
Jambalaya
Jambalaya
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  • Comfort food
préparation
25minutes
cuisson
45minutes
servings
8
type of dish
Main course
préparation
25minutes
cuisson
45minutes
servings
8
type of dish
Main course
ingredient
  • 5 ml cayenne pepper
  • 5 ml pepper (black), grounded
  • 5 ml of thyme , dried
  • 1 ml salt
  • 2 chicken breasts , cubed
  • 15 ml canola oil
  • 375 ml smoked ham , cubed
  • 2 european sausages (Les Prêts-à-cuire du Boucher), sliced
  • 1 yellow onions , finely chopped
  • 3 clove(s) garlic , finely chopped
  • 3 stalk(s) celery , diced
  • 2 green pepper(s) , cut into chunks
  • 250 ml rice (long grain white rice)
  • 540 ml diced tomatoes , drained
  • 250 ml chicken broth
  • 3 bay leaves
  • To taste, salt and pepper
  • 375 ml shrimp(s) , shelled (raw)
  • 5 ml cayenne pepper
  • 5 ml pepper (black), grounded
  • 5 ml of thyme , dried
  • 1 ml salt
  • 2 chicken breasts , cubed
  • 15 ml canola oil
  • 375 ml smoked ham , cubed
  • 2 european sausages (Les Prêts-à-cuire du Boucher), sliced
  • 1 yellow onions , finely chopped
  • 3 clove(s) garlic , finely chopped
  • 3 stalk(s) celery , diced
  • 2 green pepper(s) , cut into chunks
  • 250 ml rice (long grain white rice)
  • 540 ml diced tomatoes , drained
  • 250 ml chicken broth
  • 3 bay leaves
  • To taste, salt and pepper
  • 375 ml shrimp(s) , shelled (raw)
prep time
  1. In a bowl, mix cayenne pepper, black pepper, thyme, and salt. Add cubed chicken and combine to coat well with spices. Set aside.
  2. In a saucepan or large skillet, heat oil over medium-high heat. Add reserved chicken cubes and fry until browned and cooked. Remove from heat and set aside.
  3. Place ham, sausages, onion, garlic, celery and green pepper in the same pan, adding oil as need be. Fry for about 5 minutes. Add chicken cubes and rice. Combine well. Add tomatoes, chicken stock, and bay leaves. Season with salt and pepper to taste.
  4. Bring to a boil over high heat and then reduce heat to low; cover and allow to simmer for about 30 minutes, or until all liquid is absorbed.
  5. Add shrimp on top without stirring and continue cooking over low heat for 3 to 5 minutes until shrimp is pink. Serve with a green salad and a slice of crusty bread.

Chef’s secret
Use leftover jambalaya to stuff tomatoes or zucchini. Place in a 180°C (350°F)
oven until vegetables are cooked.
This dish goes wonderfully with a full-bodied white wine.